CN1023023C - Preparation of Zhusun spirit - Google Patents
Preparation of Zhusun spirit Download PDFInfo
- Publication number
- CN1023023C CN1023023C CN 89105683 CN89105683A CN1023023C CN 1023023 C CN1023023 C CN 1023023C CN 89105683 CN89105683 CN 89105683 CN 89105683 A CN89105683 A CN 89105683A CN 1023023 C CN1023023 C CN 1023023C
- Authority
- CN
- China
- Prior art keywords
- wine
- fischer
- dictyophora
- bacterium
- dictyophora indusiata
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a method for manufacturing Dictyophora indusiata Fischer wine. After Dictyophora indusiata Fischer is made into dried Dictyophora indusiata Fischer bacterium, the dried Dictyophora indusiata Fischer bacterium is dipped by grain wine. The obtained Dictyophora indusiata Fischer wine both has original nutritional ingredients of the Dictyophora indusiata Fischer and has full-bodied and unique perfume.
Description
The present invention is a kind of making method of doing the infusion Dictyophora wine with the dictyophora phalloidea bacterium.
Dictyophora phalloidea is kind of an edible mushrooms, and its crude protein content accounts for 20.2%, and 18 seed amino acids, enzyme and polymer sugar are arranged.The dictyophora phalloidea dry product is immersed in the wine, and then wherein each seed amino acid just can be dissolved in the wine, is given off a strong fragrance, nutritious fragrant tonic wine.
The purpose of this invention is to provide a kind of method of making Dictyophora wine.
Content of the present invention is: 1. carry out to six, seventy percent the time when dictyophora phalloidea bacterium indusium, it is adopted down, extract volva, cap, do not allow steamed stuffed bun be infected with indusium and stem, keep thalline pure white complete, and dry with air dry oven immediately.Also can dry in the sun or on kitchen range slow fire dry.Storing temperature is at 40 ℃～60 ℃.Attention keeps clean.2. drying good thalline was stored in cryodrying place 1～3 month with plastic bag sealing, when treating that bacterium is dried and volatilizing fragrance naturally, was used for soaking again.3. soak with 38 °～60 ° pure white grain wine.Dictyophora phalloidea does and the ratio of wine is 1: 1000～2: 1000, and wine requires free from extraneous odour.There are not foreign matters such as other essence, pigment and sugar.4. sealing immediately after bacterium does and immerses and being stored in shady and cool place was later on edible in 4 days.
Make Dictyophora wine with present method.Simple and easy to do.Do not need special-purpose specific installation.The Dictyophora wine of being made had both kept the nutrition of original dictyophora phalloidea.Make wine increase strong and unique fragrance again.
Embodiment: indusium carried out to seventy percent dictyophora phalloidea bacterium adopt down, extract volva, cap, and dry with air dry oven immediately, storing temperature is 45 ℃, drying good thalline is stored in cryodrying place one and a half months with plastic bag sealing, doing weight ratio with wine with the dictyophora phalloidea bacterium then is 2: 1000 ratio, be immersed in 50 ° the pure white grain wine bacterium is dried, and seal immediately preservation in the cool seven days be edible.
Claims (1)
1, a kind of method of making Dictyophora wine, it is characterized in that the baking of dictyophora phalloidea bacterium is done or dried under the sun, temperature is controlled at 40～60 ℃, seals up for safekeeping then 1～3 month, be immersed in 38～60 ° the grain wine the dictyophora phalloidea bacterium is dried, the ratio that dictyophora phalloidea does with wine is 1: 1000～2: 1000 again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 89105683 CN1023023C (en) | 1989-03-13 | 1989-03-13 | Preparation of Zhusun spirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 89105683 CN1023023C (en) | 1989-03-13 | 1989-03-13 | Preparation of Zhusun spirit |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1045811A CN1045811A (en) | 1990-10-03 |
| CN1023023C true CN1023023C (en) | 1993-12-08 |
Family
ID=4856336
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 89105683 Expired - Fee Related CN1023023C (en) | 1989-03-13 | 1989-03-13 | Preparation of Zhusun spirit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1023023C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102586065B (en) * | 2012-03-05 | 2013-07-24 | 李师民 | Method for making dictyophora wine |
| CN102719338A (en) * | 2012-07-18 | 2012-10-10 | 钟桂英 | Dictyophora health beer |
-
1989
- 1989-03-13 CN CN 89105683 patent/CN1023023C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1045811A (en) | 1990-10-03 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |